What is niboshi?

niboshi are dried sardines that are used in Japanese cooking. There are many uses for Niboshi, from refreshments to soup supplies and are abundant in Asian markets. You can also hear "niboshi" translated as "anchovies". This is technically incorrect; Although Niboshi is small, like anchovy, they are really children's sardines, a completely different fish. If you have trouble finding Niboshi in your area, you can also buy fish through companies that produce them. Dashi is often mixed with miso to make miso soup, and forms a basic supply for many other meals. To make Dashi, people soaked Niboshi in the water and then brought water to release the intense taste of these fish. The broth is before use to remove fish. Some companies create an immediate dashi form with Niboshi powder and other ingredients.

Because these fish have such an intense, concentrated taste are also used to taste different Japanese meals. Some people add a strongThe stock for various foods for fish taste or use chopped and soaked niboshi. The use of different canned fish is common in many Asian cuisine fields; You can also find ingredients such as fish paste and fish sauce that also create concentrated fish taste.

In some parts of Japan, Niboshi is also consumed as refreshments. They are usually fried and rolled in spices and can be soaked in the assortment of sauces. This refreshment is common in street stalls and is sometimes located on the Japanese markets. Niboshi can also be used to decorate meals after completion; Some people enjoy the texture and taste of simple dried Niboshi.

You can see a lot of niboshi around the Lunar New Year, when Niboshi refreshments are particularly popular. If you want to prepare meals with Niboshi at home, you will find in advance wrapped dried fish product on some markets or in others available. LimbRemove the fish in a cold dry place from the light until you use it, and if you use only a part of the package, seal the rest in an airtight container so that Niboshi does not save or do not.